Pate Maison Recipe

Preparation Instructions

1. 1

   Prepare the Chicken Livers

   Clean the chicken livers by removing any connective tissues and rinsing them under cold water. Pat dry with paper towels.

2. 2

   Cook the Onions and Garlic

   In a skillet, melt 50g of butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. 3

   Cook the Livers

   Increase the heat to medium-high, add the cleaned chicken livers to the skillet, and cook for about 5 minutes, stirring occasionally until the livers are browned on the outside but still slightly pink in the center.

4. 4

   Deglaze with Brandy

   Carefully add the brandy or cognac to the skillet. Allow it to simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.

5. 5

   Blend the Mixture

   Transfer the liver mixture to a food processor. Add the remaining butter, thyme, parsley, salt, pepper, nutmeg, and heavy cream. Blend until smooth and creamy.

6. 6

   Chill the Pâté

   Transfer the pâté to a serving dish or ramekins, smoothing the top. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.

7. 7

   Serve

   Serve the pâté chilled with toasted bread or crackers, garnished with additional herbs if desired.